Bertman Boneless Pork with Pretzel Crust and Honey Mustard

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Bertman Boneless Pork with Pretzel Crust and Honey Mustard

Ingredients:

  • 6 pieces Heinen’s¬†boneless pork
  • 1/2 bag (1 cup) Snyder’s Pumpernickel and Onion Pretzels
  • 2 large eggs
  • 1 tbsp Bertman Great Lakes Brewing Company Beer Mustard
  • 1 tbsp butter or spray release for pan

Honey Mustard Sauce:

  • 1/2 cup Bertman Original Ball Park Mustard
  • 1/4 cup honey

Instructions:

Crush pretzels into crumbs and set aside. Whisk eggs with Dijon in a bowl. Put pretzel crumbs onto a plate. Dip pork chops in egg/mustard mixture then dip in pretzel crumbs. Place on a buttered or sprayed oven-proof pan and bake at 350 degrees for about 20 minutes. Serve with honey mustard sauce. To create Honey Mustard Sauce, stir mustard and honey together and serve.

Wine Pairing: Light red, such as Pinot Noir or full-bodied white, such as Chardonnay.

Serves 6